Sutkeri Khana or Sutkeri Masala

Postpartum recovery - sutkeri ausadhi ( सुत्केरी औसधी )

Recovery from delivery is an intense process. Our body needs to heal and build up on its own, so a little self care and pampering is a must. One of the must do's that have been in practice among all Nepalese is eating sutkeri ausadhi ( सुत्केरी औसधी ). Here is Indian/Nepalese recipe of making about 6 pounds of sutkeri ausadhi ( सुत्केरी औसधी ). Ingredients (Quantity - All of them are as per your taste, so you can increase/decrease them) Battissa (बत्तिस्सा) (8 oz) - this is the only ingredient that is available in Nepal, and can be bought at Nepalese Grocery around world. Ghee or clarified butter (1.5 lb)- lots of it, but you can always have your own portion. Almond (5 oz) Cashew (5 oz) Walnut (5 oz) Dates (5 oz) Rasin (5 oz) Coconut powder (5 oz) Khoa (15 oz) (available at Indian stores) Gond or edible gum resin (available at Indian stores) (9 oz) Brown Sugar (7 oz) Milk (1/2 gallon) green cardamom (50 counts) How to cook. 1. Grate Khoa ( If available) 2. Chop Rasin and Dates 3. Grind almond, cashew and walnut into powder like consistency 4. Heat ghee, fry gond till cracker like consistency, don't let it burn (brown/black color), keep aside 5. fry coconut powder in ghee, put aside 6. fry almond, cashew and walnut powder in ghee, put aside 7. fry Rasin and Dates in ghee put aside 8. In lots of ghee, cook the battissa (बत्तिस्सा), the powder should be soaked in ghee when cooking. Put aside. 9. In a big pan (we need a deep and big pan, as we will have to mix all the ingredients and cook). 10. In the big pan, add milk and bring to boil, add battissa (बत्तिस्सा), and cook till thick consistency. 11. Add all the other ingredients except gond. Cook till everything mixes well and the consistency is thick. 12. Add gond and mix well. You can store this in the refrigerator for almost a month. Eat this once or twice a day (2 table spoon at a time) with milk to recover postpartum, in our own Nepali style.